Ice Pops Grow Up

by Jason Best, Posted Jul 21st 2010 @ 4:00PM

Does anything capture the flavor of summer quite so perfectly as a popsicle? Chances are, just the thought of a treacly, neon-red line of strawberry-flavored melt dribbling down your chin takes you back to some perfect summer evening of your childhood. Throw in some fireflies and a pair of flip-flops, and you're twelve again.

As Nation's Restaurant News reports, this summer seems to be marking a resurgence of the popsicle -- but this time they're coming from restaurants, not ice cream trucks, and the flavors are for grown-up palates.

In New York, these run the gamut from the Latin-inspired, such as tamarind-chile and mango-pineapple spiked with chile de arbol (Ofrenda Cocina Mexicana) and sweet corn and caramel popcorn (Rosa Mexicano), to Asian treats, such as calamansi, mago lassi and Thai coffee (Rickshaw Dumpling Bar). In Las Vegas, guests at the Mandarin Oriental can order lemon-thyme, raspberry tea-passion fruit and watermelon-lemongrass pops poolside.

Read more after the jump...

But it's the addition of alcohol that really moves these popsicles from playground to postprandial delight.

There's the sangria ice pops at Orzo in Boston, the Bellini-style peach-and-Prosecco pops at Urban Crust in Plano, Texas, and the Orvietto pops (vodka, strawberries, balsamic vinegar and basil) at Potenza in Washington, D.C.

You gotta admit, it beats Jell-O shots.

Feeling creative? Make your own alcoholic (or non-alcoholic) popsicles with an entire month of popsicle recipes.

Filed Under: Trends, Food News, Restaurants
Tags: popscicle, restaurants

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Reader comments (Page 1 of 1)

7-21-2010 @5:09PM Esther said... Anyone know how those restaurants keep their ice pops from turning into slushies? Once you're adding more than minimal amounts of alcohol for flavor, its low freezing point starts interfering with the hard texture that you want for a good ice pop (i.e. one that won't come apart onto your hand). Or are these pops less alcoholic than their names suggest?
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7-22-2010 @10:00AM Vesna said... What I always want to know, and what the recipes generally leave out is: how do you get the stick to stand straight up? Unless I'm using one of those noveltiy popsicle makers, the stick falls to one side.
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7-22-2010 @8:20PM Lynne said... put tinfoil over the glass....the drive the stick into the center....it'll keep it from falling over

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7-22-2010 @8:43PM kathy said... or you can use plastic wrap

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7-22-2010 @11:01PM StefanieM said... nothing.... will EVER...replace Jello Shots
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7-23-2010 @12:42AM missue said... Apparently, they've figured out how to screw-up the ppsicle now! Corn? Why don't we just eat frozen steak on a stick?? And they probably charge $10 for this frozen crap! I'll stick with the 'kids' variety!
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7-23-2010 @3:45AM Nancylynna said... Well bully for you and your vanilla and white bread and processed foods. Stay home with your boring self. Miser.

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7-23-2010 @4:00PM missue said... Well, Nancylynna, aren't you special! Next you'll be eating pesto on your wasabi corn flakes for breakfast.....that is, if it's trendy enough for you. Surprised you didn't blast StephanieM for her liking Jello shots!!! How crude, huh? And bully for you too........ for being an idiot.
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8-17-2010 @9:10AM rob said... there is also a vendor in boston - baked orchard - who makes popsicles using local, in-season fruit to make great ice pops... Honey Apricot Tea and the Strawberry Lime have been my favorite, and he always has new flavors each market week.
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